Mediterranean Feta Salad
70g bag Unbeleafable Mixed Baby Leaves, roughly chopped
10 pitted Kalamata Olives, halved
1/2 red onion, finely sliced
10 cherry tomatoes
1/2 cucumber, finely diced
2 tbsp extra virgin olive oil
Freshly ground black pepper
75g feta cheese
Edible flowers (optional)
Small bunch of dill, finely chopped
2 toasted flatbreads, to serve
Tsatsiki, to serve
1. Add the roughly chopped Unbeleafable Mixed Baby Leaves, olives, red onion, cherry tomatoes, and cucumber to a large bowl. Pour the olive oil over the top and add a few good grinds of black pepper, then toss together to evenly coat all the ingredients.
2. Divide the salad between two plates and crumble the feta over the top. Scatter the salad with edible flowers and chopped dill, then serve with the toasted flatbreads and tsatsiki.